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5 from 4 votes

Chicken Thighs with Fennel

Chicken thighs with fennel, cherry tomatoes, garlic, and onion braised in a white wine sauce and topped with fennel fronds and parsley.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian
Servings: 6


  • 1/2 cup extra virgin olive oil divided
  • 4 pounds boneless skinless chicken thighs
  • 1 large fennel sliced, reserve fronds
  • 1 medium onion sliced
  • 4 cloves garlic sliced
  • 24 ounces cherry tomatoes halved, note: 24 ounces = 2 dry pints
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • 1/4 cup Italian flat leaf parsley minced


  • Preheat your oven to 325f and season chicken thighs aggressively with salt and pepper on both sides.
  • Heat a large pan to medium heat and coat with a couple of tablespoons of olive oil. Pat chicken pieces dry right before placing them into the pan making sure not to overcrowd. Sear ~3 minutes per side or until browned and set chicken pieces aside. Work in batches.
  • To the same pan add the fennel and cook for 5 minutes or until softened. If the pan is dry add a bit more olive oil. Add in the onions and garlic and cook for 2-3 minutes longer.
  • Turn heat to high and add in the wine. With a wooden spoon scrape the bottom of the pan to remove all the brown bits. Boil until the wine almost evaporates (about 2-3 minutes) then turn off the heat.
  • Place all of the chicken and cherry tomatoes into the pan. Sprinkle the fennel fronds on top and drizzle a couple more tablespoons of extra virgin olive oil all over.
  • Braise the chicken thighs at 325f for 45-60 minutes or until the internal temperature of the chicken reaches 175f or higher. The chicken can be broiled for the last 2-3 minutes if desired to crisp it up on top. Sprinkle the parsley on top and mix together. Enjoy!



  • If necessary, add a bit of water during the braising process to keep everything moist.  But this most likely will not be needed since the fennel and tomatoes will release plenty of liquid.
  • For white meat, to avoid drying out the chicken, it is important to not cook past 160f internal temp. However, for dark meat (chicken thighs are dark meat), it is better to cook to at least 175f to break down the connective tissue and create a more tender bite of chicken.
  • Dry white wines to use include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.  Use low-sodium chicken stock in place of wine if you wish to not use alcohol.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop on medium-low heat until warmed through.


Calories: 701kcal | Carbohydrates: 10.2g | Protein: 55.2g | Fat: 45.7g | Saturated Fat: 13.4g | Cholesterol: 253mg | Sodium: 642mg | Potassium: 485mg | Fiber: 3g | Sugar: 3.9g | Calcium: 93mg | Iron: 4mg